4, 6-7 oz flatiron steaks or flank steak, room temperature
Vegetable oil
2 tsp chile powder
1 tsp montreal steak seasoning
2 small ripe avocados, flesh scooped out
2 limes, juiced
1 clove garlic, peeled
1 jalapeno pepper, seeded and coarsely chopped
2 tomatillos, peeled and coarsely chopped
1/2 small red onion, coarsely chopped
2 tsp honey or a sprinkle of sugar
8, 8 inch flour tortillas
Cooking spray
Generous sprinkle ea salt
Generous handful cilantro
Instructions
Preheat grill or grill pan to medium-high. Rub the steaks with oil, chile powder, and steak seasoning. Grill the steaks, tented loosely with foil, turning once, for 15 minutes for medium rare. Remove from the heat and let rest.
Combine avocado, lime juice, garlic, jalapeno, tomatillo, red onion, honey/sugar, salt, and cilantro in a blender or food processor and puree until almost smooth.
Lightly spray the tortillas with cooking spray and char for a few seconds on each side on the grill or stovetop. Spread some sauce on each tortilla, top with very thinly sliced steak in an even layer, and fold the tortilla into quarters.
Originally Submitted
5/27/2014
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